Lactose Free Cottage Cheese
This homemade lactose-free cottage cheese is creamy, lightly tangy, and endlessly scoopable — perfect for those with dairy sensitivities. It's simple, quick, and requires just a few ingredients to recreate the classic comfort of cottage cheese without the lactose.
Equipment
- Saucepan
- Colander
- Cheesecloth
- Mixing Bowl
Ingredients
Main Ingredients
- 4 cups lactose-free whole milk not ultra-pasteurized
- 3 tbsp white vinegar or lemon juice to curdle the milk
- 1 tsp salt to taste
- 2 tbsp lactose-free cream optional, for creamier texture
Instructions
- Pour the lactose-free milk into a saucepan and heat over medium heat until it reaches 190°F, just before boiling.
- Turn off the heat and gently stir in the vinegar or lemon juice. Let it sit for 10 minutes until curds form.
- Line a colander with cheesecloth and pour in the mixture. Let it drain for 5–10 minutes based on desired consistency.
- Transfer the curds to a mixing bowl. Add salt to taste and stir in lactose-free cream if using.
- Store in a sealed container in the fridge for up to 5 days. Stir before serving if it separates.
Notes
Customize with herbs or spices. Do not use ultra-pasteurized milk. Best enjoyed fresh or within a few days refrigerated. Not ideal for freezing.